Cream of dried white mushroom soup

Description

A hearty first course. The soup has a classic texture and flavor, the kind you can order at a restaurant or café. Mushroom soup can be made with fresh or dried mushrooms. Commonly used mushrooms include button mushrooms, porcini, or a mix of wild mushrooms. Garnish the soup with croutons made from white bread and sautéed wild mushrooms. Serve with fresh herbs and sour cream.

Instructions

1. 1

   Step 1

   Rinse the dried mushrooms thoroughly and soak them in 100 milliliters of boiling water, leave for 10 minutes.

2. 2

   Step 2

   Meanwhile, peel and wash the mushrooms, then slice them. Fry the mushrooms in a pan with vegetable oil, then add finely chopped shallot, celery stalk, and garlic pressed through a garlic press. Cook for 10 minutes, stirring occasionally.

3. 3

   Step 3

   Pour in the wine and simmer the contents of the pan until reduced by half in volume.

4. 4

   Step 4

   Pour in the vegetable broth and add the soaked white mushrooms together with the soaking liquid, and season with salt. Cook for about 20 minutes.

5. 5

   Step 5

   Transfer the ready soup to a blender and blend until smooth, then pour in the cream and mix thoroughly.

6. 6

   Step 6

   Wash and chop the forest mushrooms. Melt butter in a skillet and add the mushrooms, then pour in the cognac and evaporate the alcohol.

7. 7

   Step 7

   Add the chopped parsley and a sprig of thyme to the skillet, along with the breadcrumbs, and mix well.

8. 8

   Step 8

   Pour the soup into bowls, garnish with mascarpone, wild mushrooms, and croutons. Serve the dish hot.